Raw garlic is sharp and aggressive. Roasted garlic is something else entirely: soft, sweet, and mellow enough to spread on bread like butter. The transformation takes almost no effort, and a roasted head keeps in the fridge to deploy all week.
The foil method
Slice the top off a whole head of garlic so the cloves are exposed. Set it on a square of foil, drizzle with olive oil, add a pinch of salt, and wrap it into a loose pouch. Roast at around 400 degrees for forty minutes or so, until the cloves are golden and completely soft.
How to tell it is done
- The cloves should be deep golden and jammy, not pale or firm.
- They should squeeze out of their skins with no resistance.
- If they are still tight, give them more time. Underdone garlic stays harsh.
Where to use it
Once roasted, the cloves become a paste you can stir into almost anything. Mash it into mashed potatoes, whisk it into salad dressing, spread it on toast, swirl it into soup, or beat it into softened butter. It adds deep, savory roundness without the bite of raw garlic. Make a couple of heads at once, because you will reach for it constantly once you have it on hand.